Clay Pot Pork Patty Rice 冬菇肉餅煲仔飯 (Cantonese: dong goo yoke beng bo zai fan) is part of the Cantonese classic Clay Pot Rice family. Besides pork patty, chicken with shiitake mushrooms, preserved meats, black bean pork ribs are probably the most popular toppings.
For those unfamiliar with clay pot rice, they are a one pot meal containing rice, meat and vegetables. The rice is cooked to 70% first, then the meat goes in. Then, they drizzle it with sweet soy sauce and garnish with green onions, cilantro and green vegetables. The most awesome part about this dish is the crispy rice on the bottom of the pot. Not only is it crispy, it’s super flavourful since it absorbs the juice from the meat that's on top. Can’t forget my second favorite part…. the sweet soy sauce!
If you’d like to know some history about the Clay Pot Rice, you can read my Clay Pot Chicken Rice Post.
In many parts of China, there are restaurants that specialize in Clay Pot Rice. One person mans around 10-15 pots that are cooking on top of charcoal burners. Each person gets their own clay pot. And each clay pot is made to order because there are over 20 different toppings to choose from. I can just imagine the aroma coming out of that restaurant!
In my Clay Pot Pork Patty Rice 冬菇肉餅煲仔飯, I’ll show you how to make it so that your rice doesn’t get soggy during cooking. Besides the delicious crispy rice on the bottom of the pot, I’ll also show you how to make the sweet soy sauce. I have a recipe for a simple sweet soy sauce and a slightly more complex one that is to die for! Although you may think it’s hard to make, it’s really not. I have a chart on the bottom of the recipe for easy reference that makes it even easier to get it right the first time. Try this dish at home and you’ll really impress your friends and family!
Want more Clay Pot Rice recipes? Check out my other ones:
Clay Pot Pork Patty Rice 冬菇肉餅煲仔飯
Ingredients
- 225 g Ground pork
- 50 g Pork fat , cubed
- 30 g Dried shiitake mushrooms
- 1 tsp Light soy sauce
- 1 tsp Shaoxing wine
- ¼ tsp Salt
- 1 Egg white (large egg)
- 1 tsp Corn starch
- 1/8 tsp White pepper powder
- 1 tsp Oil for patty
- 2 tbsp Oil for rice
- 1 Salted duck egg yolk (optional)
- 1 c Uncooked white rice
- 1 c Water
- 3 slices Ginger ; sliced, minced or julienned
- 1 stalk Green onions , chopped (garnish)
- 2 sprigs Cilantro (optional)
Ingredients for sweet soy sauce:
- 1 tbsp Light soy sauce
- ½ tbsp Dark soy sauce
- 2 tsp Sugar
- 5 tbsp Water
Instructions
- Soak 30g of shiitake mushrooms over night or for a few hours until softened
dried shiitakes are more suitable than fresh shiitakes because dried ones will add more flavour to the patty 
- Measure 1 cup of uncooked rice, pour it into a container and soak with water for 30 minutes. Then pour through a sieve, rinse with water until water runs clear, shake off excess water and let dry in the sieve
1 cup is equal to 1 ½ cups using the rice cooker provided cup - Dice shiitake mushrooms and slice ginger
- Dice 50g of pork fat
Pork fat gives a really good texture to the patty. If it’s not your thing, you can add 50g more pork or shiitake mushrooms - Add shiitake mushrooms, pork fat, 1 tsp light soy sauce, 1 tsp Shaoxing wine, ¼ tsp salt, egg white of 1 egg, 1 tsp corn starch, ⅛ tsp white pepper powder to the pork and mix well
Adding egg white is the key to not getting soggy rice and can make the pork extra soft - Take the pork, form it into a ball and throw it into a mixing bowl 5 times
this will help give the patty more elasticity and to help it bind together - Rub 1 tsp oil on the outside surface of the patty and flatten to the size of your clay pot and set aside
- Put the rice into a clay pot, add 1 c water to the rice
Use an equal volume of rice to water. So, if making 2 c rice, use 2 c water - Cover with a lid and turn heat on to high to bring water to a boil. This should take approx. 5 minutes
- Once the water in the clay pot begins to boil, remove the lid and turn the heat to medium
- When most of the water has evaporated, there will be no more water bubbles, then turn the heat down to low
- Put the patty on top of the rice, add ginger on top and slowly drizzle 2 tbsp of oil on the edge of the pot so that it can trickle down the sides and make the rice crispy. Optional: add salted egg yolk in the centre of the patty
I didn’t add ginger to mine but you can just liberally add it on top of the patty - Cover with the lid and time it for 5 minutes
- When 5 minutes is up, put on oven mits, hold the clay pot at an angle so that the heat is above the front side of the pot. Count 45 seconds
- Repeat step 15 for the other 3 sides (back, left and right)
- Put the pot back on the stove in normal position and leave it for another 5 minutes
- Once the 5 minutes is up, turn the heat to high for 1 minute and turn off heat and leave it for 10 minutes. During the cooking time, it’s important to not open the lid. The temperature and timing will be off if you open it
- Once the 10 minutes is up, check to see if the rice and meat are cooked. If it’s still raw, you can cover the lid and turn the heat up to high for 90 seconds, turn off heat and wait 5 minutes and check again
- When it’s cooked through, add cilantro and green onions and pour 2 tbsp of the sweet soy sauce on top
- Serve with blanched vegetables additional sweet soy sauce (see notes section below for instructions)
Notes
| Time | Heat Level | Specifics |
| Approx 5 min | High | Lid closed; until water boils |
| Approx 2 min | Medium | Lid open; until water evaporates |
| 5 min | Low | Lid closed; heat bottom of pot |
| 45 seconds | Low | Lid closed; heat front side of pot |
| 45 seconds | Low | Lid closed; heat back side of pot |
| 45 seconds | Low | Lid closed; heat left side of pot |
| 45 seconds | Low | Lid closed; heat right side of pot |
| 5 minutes | Low | Lid closed; heat bottom of pot |
| 1 minute | High | Lid closed; heat bottom of pot |
| 10 minutes | Off | Lid closed |
Tried this out tonight! Taste wonderful and easy to make. Thank you